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Beef Stew with Green Beans and Fresh Dill
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Course Main Course
Cuisine American
Servings 4 people

Equipment

  • Slow Cooker
  • Knife
  • Cutting Board

Ingredients
  

  • 1.5 pounds beef stew meat, cut into 1-inch cubes
  • 1 pound fresh green beans, trimmed and cut into 2-inch pieces
  • 3 medium carrots, peeled and sliced
  • 2 medium potatoes, cubed
  • 1 large onion, diced
  • 4 cups beef broth
  • 3 garlic cloves, minced
  • 1/4 cup fresh dill, chopped
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper

Instructions
 

  • Place the beef cubes, onion, carrots, potatoes, and garlic into the slow cooker.
  • Pour the beef broth over the ingredients and add the salt and pepper. Stir once to combine.
  • Cover and cook on low for 7 hours.
  • Add the green beans to the slow cooker and stir gently. Cook for 1 more hour until the beans are tender but still bright.
  • Turn off the heat and stir in the fresh dill just before serving.

Notes

Add the green beans only in the final hour so they keep some texture instead of turning mushy. Taste the broth at the end and add a pinch more salt if the dill makes it taste lighter than expected. Leftovers reheat well on the stovetop with a splash of broth to loosen the sauce.
Course: Main Course
Cuisine: American
Equipment: Slow Cooker, Knife, Cutting Board